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4. Effect of sonication pretreatment on physicochemical, surface, thermal, and functional properties of fibro‐proteic extracts from male date palm flowers.

5. Male date palm flower powder: Effect of incorporation on physico‐chemical, textural, and sensory quality of biscuits.

6. Optimization of ultrasound‐assisted osmotic dehydration of pomegranate seeds (Punica granatum L.) using response surface methodology.

7. Sensory evaluation of roasted sweet potatoes influenced by different cultivars: A correlation study with respect to sugars, amino acids, volatile compounds, and colors.

11. Characteristic Profiles of an Original Drink Sap from Male and Female Deglet Nour Palm (Phoenix dactylifera L.) during Collection Period.

12. PARTIAL REPLACEMENT OF MEAT BY PEA FIBER AND WHEAT FIBER: EFFECT ON THE CHEMICAL COMPOSITION, COOKING CHARACTERISTICS AND SENSORY PROPERTIES OF BEEF BURGERS.

13. Cultivar selection as a tool for nutritional and functional value enhancement of roasted sweet potato.

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